8 servings

How to Make It

Step 1

Sauté veal and garlic in butter in a large Dutch oven until veal is no longer pink. Stir in flour. Add consommé, lemon juice, paprika, and bay leaf. Simmer, uncovered, 1 hour over low heat.

Step 2

Place onions and water to cover in a saucepan. Bring to a boil; reduce heat. Cover; simmer 10 minutes. Drain.

Step 3

Add onions and wine to veal mixture. Simmer, uncovered, 20 minutes or until onions are tender. Remove from heat; discard bay leaf, and stir in sour cream. Serve over hot cooked noodles.

Oxmoor House Homestyle Recipes

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